One of our favorite foods here in Louisiana is boudin. Often eaten in links for breakfast, boudin has been a staple in Louisiana for generations. Here at The Cabin, Chef Troy created a tasty Boudin Balls appetizer, served with a homemade Creole Mustard dipping sauce. It’s perfect to munch on while waiting on your main course, sipping on a tasty Abita Grapefruit, or to serve at parties. Enjoy!

Heat two tablespoons of olive oil over medium high heat and sauté the onions, green onions and garlic until very soft, but not browned. In a large mixing bowl, combine the pork, liver, sautéed veggies, salt, black pepper and cayenne pepper and combine very well.

Form the mixture into golf ball-sized balls. Place on a lined baking sheet. At this point, the Boudin balls can be refrigerated or frozen, but bring them back to room temperature before frying.

Pour enough canola oil to reach 3 inches in a large, heavy pot and place over high heat. When oil reaches 375 degrees (use a deep-fry thermometer), add Boudin balls. If you don’t have a thermometer, simply test one of the Boudin balls. If the oil is hot enough it will cook perfectly in 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towels. Serve hot with the Creole Mustard Sauce (recipe below).

Reblogged this on The Kajun Kween and commented:
I just HAD to reblog this post immediately!! I mean who doesn’t love Boudin Balls!!! No really, who doesn’t? If you know anyone who doesn’t, break up with them! You don’t need that kind of negativity in your life.

Anyway, I also like this guys blogs. His name is Justin Newhart by the way. I didn’t even read all of his posts to know that I love it! Just the name of his page and about me page was enough to create a slight addiction! You know me, I love any and all things Louisiana! So subscribe to his blogs and get your culturalization on. (did I even spell that correctly? I don’t know, I don’t care.)